Quick crispy halloumi tacos with avocado crema, charred corn and lime

Instructions

1. 1

   1. In a bowl, combine the red cabbage with the red onion, half of the cilantro, 1 tablespoon of lime juice, the honey, and a pinch of salt and black pepper. Toss well and set aside so it lightly marinates while you prepare the rest.

2. 2

   2. In another bowl or blending cup, blend the avocado with the Greek yogurt, lime zest, 1 tablespoon of lime juice, and 1 tablespoon of olive oil until smooth and creamy. Add a pinch of salt and set aside.

3. 3

   3. Pat the halloumi dry with paper towel and toss it with the ground cumin and smoked paprika so it is evenly coated.

4. 4

   4. Heat a large skillet over medium-high heat for 1 to 2 minutes. Add 1/2 tablespoon olive oil and cook the corn for 3 to 4 minutes, until lightly charred in spots. Transfer to a plate.

5. 5

   5. In the same skillet, add the remaining 1/2 tablespoon olive oil and cook the halloumi for 2 to 3 minutes per side, until deeply golden and crisp around the edges.

6. 6

   6. While the halloumi cooks, warm the tortillas in another dry skillet or in the oven at 350°F / 175°C for 2 to 3 minutes, just until hot and flexible.

7. 7

   7. To assemble, spread a spoonful of avocado crema on each tortilla. Top with the marinated red cabbage, charred corn, and warm halloumi pieces.

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   8. Finish the tacos with the remaining cilantro, a little more black pepper, and a few extra drops of lime juice to taste. Serve immediately.